Yummy and Easy Crumbed Fish
I love fish, and the family says I make the best fish in the house. I wonder if they just want me to cook sometimes? Maybe not, because this recipe really is yummy -- and easy.
- Ready In:
- 800 -900 g fish, most firm white fish works well (when it's on sale, I use tail-end pieces of Atlantic salmon)
- 1⁄2 cup flour (or more)
- 2 eggs, lightly beaten
- 1 cup breadcrumbs (I usually make these out of some interesting leftover bread)
- 2 tablespoons parmesan cheese
- 1 tablespoon finely chopped herbs (such as dill or parsley)
- salt and pepper, to taste, I use very little salt
- 1⁄4 - 1⁄2 cup oil (for cooking, adjust to suit your pan)
- Rinse fish and pat dry with paper towels.
- Season breadcrumbs with parmesan, herbs, salt and pepper.
- Start to heat oil in frying pan. I use a ridged pan.
- While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
- Cook fish in hot oil until done, and nicely browned.
- Drain on paper towels.
- Serve with my Recipe #210251. Everyone says this sauce makes this recipe, so it is worth the effort.
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